Kids Cook with Books – Stone Soup

Stone Soup

Stone Soup, by Marcia Brown is it is an old French tale about three hungry soldiers who use trickery to convince the inhabitants of a village to provide them with the ingredients for a feast.  At first, the villagers were afraid, but they were intrigued by the soldiers, who told them that they were going to prepare soup out of stones.  After the soldiers hinted that the soup would be better with a few vegetables, each villager went home and returned with something to contribute, resulting in a feast that they all enjoyed together.

When I was running my cooking school for kids, I was invited to come cook this recipe with children every year near Thanksgiving.  It was a wonderful way for the group to collaborate on a project which nourished them all. It also helped them to feel grateful to have a wonderful, nourishing, warm meal.

Join the Fun – Here’s How:

  1. Leave a comment below saying that you’re joining Kids Cook with Books this month and reading Stone Soup, by Marcia Brown
  2. Get a copy of our featured books using the links above or from your local library.
  3. Read the book together…
  4. ….then bring the kids into the kitchen and cook our featured recipe together.
  5. I would LOVE for you to share your photos on Instagram using the hashtag: #KidsCookwithBooks and please tag me too (@whatscookingwithkids). Or, if you aren’t an Instagram junkie, I’d love for you to share them on Facebook.
  6. Tune in next month for Kids Cook with Books.

Featured Recipe for Stone Soup

Stone Soup
Serves a class of 22 (feel free to cut this recipe in half OR to deliver some to your local soup kitchen)

Ingredients:
1 small round, smooth stone
2 cans corn
2 cans kidney beans
1 can green beans
6 medium potatoes
1 bunch celery
8 large carrots
1 yellow onion
1/2 cup barley
1.5 cups macaroni
12 cans vegetable broth

Directions:

  1. Have children chop all ingredients.
  2. Saute onion, celery and carrot in olive oil in the bottom of a large soup pot.
  3. Have children open all of the cans, draining the liquid when appropriate.
  4. Add the remaining ingredients to the soup pot, except the barley and macaroni.
  5. Add 6-8 cans of water.
  6. Let simmer for 2 hours and then add the barley and macaroni.
  7. Continue simmering for an additional 2 hours and then serve.
  8. Instead of adding the stone to the soup, each student (or family member) can pass the stone around during the feast.  When they get the stone, they can say what they are grateful for.

2017 Kids Cook with Books

2017 Picks for Kids Cook with Books

With the new year around the corner, I thought I’d share our list of Kids Cook with Books picks for 2017! They would make excellent gifts for the young chefs in your family.

  1. January: Dragons Love Tacos, by Adam Rubin and Daniel Salmieri
  2. February: Everybody Cooks Rice, by Norah Dooley
  3. March: Strega Nona, by Tomie dePaola
  4. April: Cloudy with a Chance of Meatballs, by Judi Barrett
  5. May: The Beeman, by Laurie Krebs
  6. June: Mei-Mei’s Lucky Birthday Noodles, by Shan-Shan Chen and Heifi Goodman
  7. July: How to Make Cherry Pie and See the USA, by Marjorie Priceman
  8. August: Thunder Cake, by Patricia Polacco
  9. September: If You Give a Pig a Pancake, by Laura Numeroff
  10. October:The Berenstain Bears and Too Much Junk Food, by Stan and Jan Berenstain
  11. November: Stone Soup, by Marcia Brown
  12. December: Sweet Potato Pie, by Kathleen Lindsey

By shopping with the links I have provided here, I’ll earn a few pennies which will help to cover the administrative costs of running this site. Thank you!

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